Works matching IS 00090352 AND DT 2024 AND VI 101 AND IP 1

Results: 20

Acknowledgment of Reviewers.

Published in:: Cereal Chemistry, 2024, v. 101, n. 1, p. 5, doi. 10.1002/cche.10760
Publication type:: Article

Control of Salmonella in wheat grains with sodium bisulfate tempering and its impact on flour quality.

Published in:

Cereal Chemistry, 2024, v. 101, n. 1, p. 191, doi. 10.1002/cche.10737

By:

Doddabematti Prakash, Shivaprasad;
Rivera, Jared;
Siliveru, Kaliramesh

Publication type:

Article

The effect of lactic acid in association with steam in reducing microorganisms in hard red winter wheat.

Published in:

Cereal Chemistry, 2024, v. 101, n. 1, p. 179, doi. 10.1002/cche.10735

By:

Musa, Shpresa;
Stratton, Jayne;
Rose, Devin J.;
Manthena, Vamsi;
Bianchini, Andréia

Publication type:

Article

Effects of co‐fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation system.

Published in:

Cereal Chemistry, 2024, v. 101, n. 1, p. 248, doi. 10.1002/cche.10741

By:

Fang, Xue;
Ye, Han;
Chen, Mengdan;
Chen, Xiaodie;
Chen, Minghui;
Chen, Jiayi;
Kong, Wenhui;
Wang, Qiqi;
Zhang, Zuoyong

Publication type:

Article

Physicochemical and functional properties of fermented pea and navy bean protein isolates.

Published in:

Cereal Chemistry, 2024, v. 101, n. 1, p. 231, doi. 10.1002/cche.10740

By:

Khorsandi, Azita;
Stone, Andrea K.;
Shi, Dai;
Xu, Caishuang;
Das, Prem P.;
Lu, Yuping;
Rajagopalan, Nandhakishore;
Tanaka, Takuji;
Korber, Darren R.;
Nickerson, Michael T.

Publication type:

Article

Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort.

Published in:

Cereal Chemistry, 2024, v. 101, n. 1, p. 206, doi. 10.1002/cche.10739

By:

Ao, Feng;
Zheng, Jia;
Wu, Jianhang;
Li, Mao;
Wang, Hong;
Zhao, Haifeng;
Li, Li;
Zong, Xuyan

Publication type:

Article

Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage.

Published in:

Cereal Chemistry, 2024, v. 101, n. 1, p. 274, doi. 10.1002/cche.10743

By:

Xiao, Sha;
Pan, Yuting;
Li, Xinyi;
Xu, Min;
Tang, Yiwen;
Cao, Yang;
Zhou, Yihan;
Zou, Liang;
Zhao, Jianglin;
Wang, Aili

Publication type:

Article

Improvement of gelation properties of indica rice flour with stabilized rice bran from different thermal treatment.

Published in:

Cereal Chemistry, 2024, v. 101, n. 1, p. 263, doi. 10.1002/cche.10742

By:

Li, Jia;
Liu, Chun;
Wu, Na‐Na;
Tan, Bin

Publication type:

Article

Physicochemical properties of buckwheat flours and their influence on focaccia bread quality.

Published in:

Cereal Chemistry, 2024, v. 101, n. 1, p. 220, doi. 10.1002/cche.10734

By:

Nalbandian, Elizabeth;
Karkle, Elisa;
Ganjyal, Girish M.

Publication type:

Article

Improving the techno‐functionality of air‐classified pea flour fine fraction by enzymatic proteolysis, followed by Maillard‐induced conjugation with available carbohydrates in the flour.

Published in:

Cereal Chemistry, 2024, v. 101, n. 1, p. 99, doi. 10.1002/cche.10727

By:

Mookerjee, Abhiroop;
Nickerson, Michael;
Tanaka, Takuji

Publication type:

Article

Spectroscopy‐based prediction of 73 wheat quality parameters and insights for practical applications.

Published in:

Cereal Chemistry, 2024, v. 101, n. 1, p. 144, doi. 10.1002/cche.10732

By:

Nagel‐Held, Johannes;
El Hassouni, Khaoula;
Longin, Friedrich;
Hitzmann, Bernd

Publication type:

Article

Effect of solid‐state fermentation on the protein quality and volatile profile of pea and navy bean protein isolates.

Published in:

Cereal Chemistry, 2024, v. 101, n. 1, p. 131, doi. 10.1002/cche.10729

By:

Khorsandi, Azita;
Shi, Dai;
Stone, Andrea K.;
Bhagwat, Aarti;
Lu, Yuping;
Xu, Caishuang;
Das, Prem Prakash;
Polley, Brittany;
Akhov, Leonid;
Gerein, Jessica;
Han, Xiumei;
Bhowmik, Pankaj;
Zaharia, L. Irina;
House, James D.;
Rajagopalan, Nandhakishore;
Tanaka, Takuji;
Korber, Darren R.;
Nickerson, Michael T.

Publication type:

Article

Youtiao: Effect of ingredients and processing on quality attributes.

Published in:

Cereal Chemistry, 2024, v. 101, n. 1, p. 38, doi. 10.1002/cche.10731

By:

Zhu, Fan

Publication type:

Article

Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior.

Published in:

Cereal Chemistry, 2024, v. 101, n. 1, p. 120, doi. 10.1002/cche.10728

By:

Li, Ruoning;
Wang, Li;
Hou, Dianzhi;
Zhou, Sumei

Publication type:

Article

Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow‐out locations.

Published in:

Cereal Chemistry, 2024, v. 101, n. 1, p. 166, doi. 10.1002/cche.10733

By:

Rezaey, Mahvash;
Heitholt, Jim;
Miles, Carol;
Ganjyal, Girish M.

Publication type:

Article

Development of a gluten‐free bread with added heat‐treated yellow pea flour: Application of response surface methodology.

Published in:

Cereal Chemistry, 2024, v. 101, n. 1, p. 85, doi. 10.1002/cche.10725

By:

Jeradechachai, Tanya;
Hall, Clifford

Publication type:

Article

Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria.

Published in:

Cereal Chemistry, 2024, v. 101, n. 1, p. 73, doi. 10.1002/cche.10724

By:

Kim, Jisuk;
Kim, Sea Hun;
Kim, Yookyung

Publication type:

Article

Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions.

Published in:

Cereal Chemistry, 2024, v. 101, n. 1, p. 7, doi. 10.1002/cche.10722

By:

Sempio, Rebecca;
Sahin, Aylin W.;
Walter, Jens;
Arendt, Elke K.;
Zannini, Emanuele

Publication type:

Article

Amino acid uptake by Saccharomyces cerevisiae during ethanol production.

Published in:

Cereal Chemistry, 2024, v. 101, n. 1, p. 64, doi. 10.1002/cche.10721

By:

Johnston, David B.;
Stoklosa, Ryan J.

Publication type:

Article

Issue Information.

Published in:: Cereal Chemistry, 2024, v. 101, n. 1, p. 1, doi. 10.1002/cche.10681
Publication type:: Article